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1
Trim the leeks, discarding the dark, outer leaves.
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2
Slice the leeks about 3/4 inch (2cm) wide and wash thoroughly.
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3
Warm the butter in a large, heavy-bottomed pot, add the leeks, then cover with a lid and let cook slowly for ten to fifteen minutes.
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4
You want them to end up bright and almost tender but without color.
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5
Lift them out and set aside.
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6
Return the pan to the heat, let it get a little hot, then add the pork.
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7
Let it color lightly on all sides, then remove and add it to the leeks.
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8
Preheat the oven to 300F (150C).
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9
Cut the mushrooms into halves or quarters, then fry them in the pot until they are golden and slightly sticky.
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10
Add a little extra butter if they need it.
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11
Return the leeks and pork to the pot, scatter over the flour, and let cook for a minute or so.
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12
Slowly pour in the hot stock.
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13
Stir in the bay leaves and a grinding of salt and black pepper.
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14
Bring slowly to a boil, then cover with a lid, and transfer to the oven.
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15
Leave for fifty to sixty minutes to cook its way quietly to tenderness.
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16
Chop the parsley and stir it into the pot with the peppercorns and cream, then either return it to the oven for five minutes or heat through on the stove.
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17
Check the seasoning and serve with steamed, unbuttered potatoes (see facing page).
